Name: Tender Slow-Cooked Pot Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Grass-fed beef chuck roast; 0.5 tsp Extra virgin olive oil; 0.5 medium Red potato; 0.5 cup Carrots; 0.5 cup Celery; 0.5 cup Yellow onion; 2 cloves Garlic; 0.5 cup Beef bone broth; 1 tbsp Tomato paste; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh rosemary; 2 sprigs Fresh thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Pot Roast

Slow-cooked grass-fed beef chuck roast simmered with aromatic root vegetables in a savory bone broth for a melt-in-your-mouth texture.

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NUTRITION

Protein

42.7g

Fat

17.1g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Grass-fed beef chuck roast

0.5 tsp Extra virgin olive oil

0.5 medium Red potato

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

2 cloves Garlic

0.5 cup Beef bone broth

1 tbsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

2 sprigs Fresh thyme

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PREPARATION

1
Season the beef chuck roast on all sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the beef until a golden-brown crust forms on all sides.
3
Place the chopped yellow onion, carrots, celery, and minced garlic at the bottom of a slow cooker.
4
Layer the seared beef on top of the vegetables, then add the halved red potato around the sides.
5
In a small bowl, whisk together the beef bone broth and tomato paste, then pour the mixture over the beef and vegetables.
6
Tuck the fresh rosemary and thyme sprigs into the liquid.
7
Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shreds with a fork.
8
Remove the herb sprigs before serving the roast with the braised vegetables and potatoes.